Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.

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Fettucine Supremo

The Fettuccine Supremo at Buca di Beppo is Chicken Fettucine Alfredo with Broccoli and Carrots. This recipe shows you how to make homemade alfredo sauce.

Ingredients

4 boneless skinless chicken breasts

1 lb fettuccine pasta, cooked

1-2 cups broccoli florets

1-2 cups carrot, julienned

1 red bell pepper, thinly sliced

black pepper, freshly grated

parmigiano-reggiano cheese, freshly grated

Alfredo Sauce:

3/4 cup butter

1 1/2 (8 ounce) packages Philadelphia Cream cheese, room temperature

1 tablespoon garlic powder

3 cups milk

9 ounces parmigiano-reggiano cheese, grated

1/4 teaspoon ground black pepper

Directions

To make the Alfredo sauce ,melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth.

Add the milk, a little at a time, whisking to smooth out any lumps. 4) Stir in Parmesan cheese and pepper.